Coffee cream roll cookies, known in Slovakia as štafetky, are among the best of holiday baking. If you want a version that is not dried out and tastes like a great old-fashioned bakery, save this recipe with its coffee buttercream.
This recipe is ideal when you have leftover egg whites and want a treat that fills the house with the scent of coffee and walnuts. Do you know what has to be on your cookie platter this year?
Quick Overview
- What it is: Traditional meringue-walnut sponge rolls with a real coffee buttercream.
- Secret trick: A cooked coffee paste (a flour-and-milk base) keeps the cream stable with no risk of curdling.
- Cost and time: Inexpensive ingredients, ready in about 35 minutes plus chilling.
At a Glance
- Prep time: 20 minutes
- Baking time: 10 minutes
- Servings: about 15 to 20 pieces
- Difficulty: Medium
- Calories: about 145 kcal per piece
- Trend: Christmas hit
Ingredients
(US cups, with grams in brackets)
- Sponge:
- 2/3 cup (160 g) egg whites (about 5 large eggs)
- 1 pinch salt
- 1/2 cup (105 g) granulated sugar
- 1/3 cup (40 g) all-purpose flour, sifted
- 1/2 cup (45 g) finely ground walnuts
- Coffee filling:
- 1 1/2 tablespoons (20 g) butter, 82% fat
- 2 1/2 tablespoons (20 g) all-purpose flour
- 1 tablespoon instant coffee
- 1/2 cup (120 ml) milk, lukewarm
- 2/3 cup (80 g) powdered sugar
- 10 tablespoons (140 g) butter, 82% fat, softened (1 stick plus 2 tablespoons)
- 2 tablespoons rum (optional)
- Chocolate glaze:
- 3.5 oz (100 g) dark chocolate
- 1 1/2 tablespoons (20 g) vegetable shortening
Instructions
- Beat the egg whites with the salt on medium speed, gradually adding the sugar, until you have stiff, glossy peaks.
- Gently fold in the sifted flour and walnuts by hand so the batter does not lose volume.
- Spread the batter on a 15×10-inch (38×25 cm) baking sheet lined with parchment and bake at 350°F (180°C) for about 10 minutes.
- After the sponge has cooled, dust it lightly with powdered sugar, peel off the paper and cut it lengthwise into two equal pieces.
- In a saucepan, melt the 20 g butter with the flour and coffee, pour in the milk and cook a thick coffee paste.
- Whip the remaining butter with the powdered sugar until pale, then whip in the cooled coffee paste a spoonful at a time (and the rum).
- Spread the cream on the sponge strips (leaving a 1-cm / 1/2-inch border), roll them up carefully and refrigerate for at least 2 hours.
- Cut the firm rolls into 2-inch (5 cm) pieces, dip the ends in melted chocolate and let them set on parchment.
Video Recipe
Tips for Perfect Coffee Cream Roll Cookies
- Let the egg whites stand at room temperature before whipping. You will get a much more stable, firmer meringue.
- Before rolling, lightly score the sponge at the edge (not all the way through). It makes the start easier and the roll will have a beautiful center.
Easy Variations
- Hazelnut version: Replace the walnuts with toasted hazelnuts for a richer flavor.
- Caffeine-free version: For kids, use good cocoa powder instead of instant coffee.
Frequently Asked Questions (FAQ)
- Why does my meringue sponge crack when I roll it? It was probably baked too long. The sponge should be only lightly golden; take it out right at 10 minutes.
- Can I use margarine instead of butter? We do not recommend it here. Real 82% butter is key to the flavor and firmness of the coffee cream.
- How should I store them? In a closed container in the refrigerator they stay fresh for up to 7 days. They taste best the next day, when the flavors have melded.
- Can I freeze them? Chilled, filled rolls can be frozen before dipping, wrapped airtight for up to 1 month; thaw in the refrigerator and dip in chocolate before serving.
- Can I make them ahead for Christmas? Yes. Make the rolls two to three days ahead and keep them chilled. Dip the ends in chocolate shortly before serving or gifting.
Store the cookies in a closed container in a cool place, where they stay fresh for up to 7 days. They taste best the day after baking, when the flavors have come together.
Enjoy! Try more recipes from our kitchen:
RATE THIS RECIPE
